Campbells Seafood Tomato Alfredo Recipes

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CREAMY SHRIMP ALFREDO WITH TOMATO AND BASIL



Creamy Shrimp Alfredo With Tomato and Basil image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 8 servings

Number Of Ingredients 11

2 Tbsp. olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 medium red bell pepper, chopped
2 cloves garlic, finely chopped
1 can (13-3/4 oz.) low sodium chicken broth
1 jar Bertolli® Tomato & Basil Sauce
1 jar Bertolli® Creamy Alfredo Sauce
1 lb. uncooked fresh or frozen medium shrimp, peeled and deveined
Hot pepper sauce to taste
1 box (16 oz.) fettuccine, cooked and drained

Steps:

  • Heat olive oil in deep 12-inch skillet over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in broth and bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Simmer, stirring occasionally, 15 minutes. Stir in shrimp and cook, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in hot pepper sauce. Serve shrimp mixture over hot fettuccine.

SEAFOOD FETTUCCINE ALFREDO



Seafood Fettuccine Alfredo image

I like to serve this lovely pasta, featuring scallops and shrimp, with crusty Italian bread. Sprinkled with tomato and parsley, this dish looks as mouthwatering as it tastes. -Jimmy Spellings, Oakland, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked fettuccine
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound sea scallops, halved
2 tablespoons olive oil, divided
1 small shallot, chopped
1 garlic clove, minced
1/4 cup chicken broth
1/4 cup white wine or additional chicken broth
1 cup heavy whipping cream or half-and-half cream
1/2 cup grated Parmesan cheese
1 Roma tomato, diced
2 tablespoons minced fresh parsley

Steps:

  • Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Nutrition Facts : Calories 702 calories, Fat 34g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 728mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 40g protein.

CAMPBELLS SEAFOOD TOMATO ALFREDO RECIPE



Campbells Seafood Tomato Alfredo Recipe image

Provided by Devildog

Number Of Ingredients 7

1 tbsp. butter or margarine
1 medium onion, chopped
1 can (10 3/4 oz) Campbells cream of mushroom with roasted garlic soup
1/2 cup milk
1 cup diced canned tomatoes
1 lb. fish fillets (flounder, haddock or halibut) cut into 2 pieces
4 cups hot cooked linguine

Steps:

  • 1. Heat butter in skillet. Add onion and cook until tender 2. Add soup, milk and tomatoes. Heat to a boil. Add fish. Cook over low heat 10 minutes or until done. Serve over linguine.

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